Paprika Beef and Beetroot Goulash

Paprika Beef and Beetroot Goulash topped with dill served in a turquoise bowl
  • 4 servings
  • Cook 60 minutes, 20 minutes to prepare
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  • 2tbsp olive oil
  • 500g braising steak, cut into 1cm dice
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1tsp caraway seeds
  • 2tsp smoked paprika
  • 1tsp cayenne pepper
  • 250g beetroot, peeled and cut into 1cm dice
  • 1 red pepper, diced
  • 1tbsp tomato puree
  • 400g can chopped tomatoes
  • 600ml beef stock
  • To Serve
  • 4tsp soured cream
  • 2tbsp fresh dill, chopped


1 Heat the oil in a heavy based casserole dish or pan. Add half the beef and brown all over for just a few minutes. Remove with a slotted spoon, set aside and repeat with the remaining beef.

2 Add the onion to the pan and cook for 3 minutes. Then add the garlic and spices and toss together for 1 minute.

3 Add the beetroot, pepper and tomato puree and cook for 1 minute. Add the chopped tomatoes and stock and bring to a gentle simmer. Return the beef to the pan and slowly simmer for 50 minutes until the beef is tender.

4 Serve ladled into bowls, topped with a little soured cream and a sprinkling of chopped fresh dill.

Wine Recommendation – Barossa Valley Grenache Shiraz Mourvedre

Fragrant, violet with a burst of red berryfruits and  a velvety texture, this wine pairs well with  red meat dishes – we’ve chosen our Paprika Beef and Beetroot Goulash recipe. Find it in the Australian reds section.